Kev siv thiab txiaj ntsig ntawm Common Baking Enzymes

Baking enzymes ua lub luag haujlwm tseem ceeb hauv kev hloov kho thiab txhim kho ntau yam ntawm cov txheej txheem ci. Lawv cuam tshuam cov khoom ua khob noom cookie thiab thaum kawg ua tus yam ntxwv ntawm cov khoom ci kawg. Kab lus no muab kev tshawb nrhiav qhov tob ntawm tsib qhov tseem ceeb ci enzymes. Nws qhia txog lawv cov yam ntxwv tshwj xeeb thiab kev siv hauv kev lag luam ci.

Hmoov Txheej & Ci Enzymes

Cov khoom tseem ceeb ntawm cov hmoov nplej muaj xws li hmoov txhuv nplej siab ({0}}%), protein (6-18%), rog (1-2%), thiab tsis yog starch polysaccharides, feem ntau pentosans (2-3} %).

Feem ntau ci enzymes xws li amylase, qabzib oxidase, protease, lipase, xylanase, thiab lwm yam. Enzyme npaj tau dav siv hauv kev lag luam ci los kho cov khob noom cookie viscoelasticity thiab txhim kho cov txheej txheem ntawm cov khoom ci.

Hom Enzymes hauv Ci

1. Amylase Enzyme

Feem ntau siv amylase hauv ci yogalpha-amylase. -amylase, cov hmoov txhuv nplej siab tshaj plaws, xaiv ua haujlwm ntawm cov kab ncaj nraim ntawm ob qho tib si linear thiab branched starch, cleaving -1, 4-glycosidic bonds thiab yielding maltose, oligosaccharides, -limit dextrins, thiab ntau yam txo. qab zib. Concurrently, nws txo cov hmoov txhuv nplej siab viscosity, kho cov nplaum ntawm lub khob noom cookie.

Cov poov xab tuaj yeem siv cov piam thaj hauv cov kua qaub uas ua los ntawm amylase los tsim cov roj CO₂ ntau dua, yog li ua kom cov khob cij zoo dua thaum ci. Nyob rau tib lub sijhawm, Maillard cov tshuaj tiv thaiv ntawm cov suab thaj thiab cov protein ua rau lub khob cij yooj yim rau xim.

Alpha amylase enzyme feem ntau yog siv ua ke nrog xylanase los kho cov viscoelasticity ntawm lub khob noom cookie, nce lub ntim ntawm lub khob cij, thiab txuas ntxiv lub neej txee. Tus nqi ntxiv tshwj xeeb raug kho raws li cov hmoov nplej thiab cov khoom xav tau, feem ntau yog 10-50ppm.

2. Glucose Oxidase & Protease

Ob lub enzymes no ua rau gluten proteins, cuam tshuam lub zog ntawm gluten network, los txhawb lossis txo nws.

Glucose Oxidase Enzyme

Hom: Oxygen-yuav tsum tau dehydrogenase.

Mechanism: Catalyzes hloov cov piam thaj rau hauv gluconic acid thiab H₂O₂ nyob rau hauv muaj oxygen thiab dej. H₂O₂ ua raws li tus neeg sawv cev muaj zog oxidizing, oxidizing thiol pawg (-SH) hauv gluten los tsim cov ntawv cog lus disulfide (-SS-), ntxiv dag zog rau cov protein network.

Cov txiaj ntsig:

► Txhim kho lub khob noom cookie viscoelasticity.

► Txhim kho lub khob noom cookie extensibility thiab roj-tso peev xwm.

►Optimizes mechanical stability ntawm lub khob noom cookie thaum ua.

► Yooj yim nthuav dav hauv qhov cub thaum lub sij hawm ci ci, ua kom lub khob cij nce ntxiv.

► Txhim kho qhov ntom ntawm cov qauv breadcrumb.

Protease Enzyme

Muaj nuj nqi:Degrades gluten proteins rau hauv peptides thiab amino acids, txo cov khob noom cookie zog.

Cov teebmeem:

►Softens lub khob noom cookie, nce flowability thiab extensibility.

► Shortens gluten txoj kev loj hlob lub sij hawm, txo kneading lub sij hawm thiab lub zog tswv yim.

►Weakens mov paj lub zog, pab fermentation thiab txhim kho mov paj tsw.

► Pab tsim thiab nthuav tawm cov tshuaj tsw qab los ntawm kev tsim cov amino acids thiab peptides.

Kev siv:

Protease feem ntau yog siv rau hauv cov khoom xws li ncuav qab zib, biscuits, thiab pizza qhov twg tsis muaj zog gluten network xav tau.

3. Lipase Enzyme

Muaj peb yam tseem ceeb ntawm lipases siv hauv cov khoom ci, uas yog triglyceride lipase (lipohydrolase), phospholipase, thiab galactose lipase. Ntawm peb lipases no, triglyceride lipase thiab phospholipase yog dav siv hauv ci.

Lipases catalyze qhov tawg ntawm cov rog lossis lipids, tsim cov lipids nrog cov polarity muaj zog thiab cov qauv hydrophilic, sib npaug rau emulsifiers. Qhov no imparts nce stability, ntim, thiab softness rau khob cij. Nws sawv cev rau cov kev taw qhia ntawm kev hloov lossis txo kev siv cov emulsifiers, ua rau cov khoom siv huv si. Qhov txo qis ntawm cov emulsifiers kuj tuaj yeem ua rau txo nqi.

Daim ntawv thov:

A. Suav-style hmoov khoom:Tshwj xeeb tshaj yog zoo nyob rau hauv steamed khoom xws li mantou thiab noodles, pab kom dawb huv, tsim zoo textures, thiab txhim kho tus yam ntxwv nto.

B. Western-style Baking Products:Feem ntau ua hauj lwm hauv khob cij los txhim kho lub khob noom cookie ruaj khov, txhim kho cov ntaub so ntswg ceev, thiab nce lub khob cij.

Qee cov lipases tau ua haujlwm nyob rau hauv high-end rog xws li butter, uas tuaj yeem ua rau cov khoom tsis zoo. Yog li ntawd, thaum sivlipases, nws yog ib qho tseem ceeb uas yuav tau ua tib zoo xaiv cov lipases uas sib haum nrog cov rog uas tau npaj tseg, kom tsis txhob muaj qhov tsis zoo ntawm cov khoom qab zib.

4. Xylanase Enzyme

Xylanase belongs rau ceg ntawm pentosanase nyob rau hauv qeb ntawm hemicellulase enzymes. Tsis yog starch polysaccharides hauv cov hmoov nplej feem ntau yog tsim los ntawm pentosans, nrog arabinoxylans yog ib qho tseem ceeb. Txawm hais tias pentosans tsim ib feem me me (2-3%) ntawm hmoov, lawv qhov cuam tshuam rau cov txheej txheem ua mov ci yog qhov tseem ceeb. Lawv tuaj yeem nqus tau 5-10 npaug ntawm lawv qhov hnyav hauv dej, suav txog ntau dua 20% ntawm tag nrho cov khob noom cookie dej nqus.

Dej-soluble thiab dej-Insoluble Pentosans:

Pentosans tuaj yeem muab faib ua cov dej-soluble thiab dej-insoluble feem, nrog rau qhov sib piv ntawm kwv yees li 1: 3 hauv cov hmoov nplej. Cov dej-soluble pentosans muaj txiaj ntsig zoo rau lub khob cij zoo, thaum cov dej-insoluble pentosans cuam tshuam nrog gluten tsim, ua rau poob ntawm cov khob cij zoo. Cov teebmeem ntawm dej-soluble thiab dej-insoluble pentosans ntawm qhob cij yog tshwm sim nyob rau hauv lawv lub zog ntawm cov khoom siv roj av thiab khaws cia muaj peev xwm.

Xylanase hauv Baking

Thaum lub sij hawm ua khob cij, xylanase hloov dej-insoluble pentosans rau hauv cov ntaub ntawv dej-soluble, tom qab hydrolyzing dej-soluble pentosans rau hauv cov khoom xws li xylose thiab xylo-oligosaccharides. Cov txheej txheem no pab tsim cov gluten network qauv. Tsis tas li ntawd, cov ntsiab lus ntau ntxiv ntawm cov dej-soluble pentosans, vim qhov degradation ntawm dej-insoluble pentosans, tso cai rau cov dej-soluble pentosans ntau dua los ntim cov kua zaj duab xis ncig CO₂ npuas. Qhov no txhim khu lub zog thiab extensibility ntawm gluten- starch zaj duab xis, optimizing lub gluten network qauv. Yog li ntawd, lub khob cij ntim nce, thiab cov crumb ua finer thiab softer.

Cov lus pom zoo noj tshuaj:

Qhov ntau npaum ntawm xylanase sib txawv raws li hom hmoov nplej, nrog rau cov lus pom zoo ntawm 20 txog 100 ppm.

Ci Enzymes Manufacturers:

Yog tias koj tab tom nrhiav qhov zoo tshaj plaws ci enzymes los txhim kho qhov zoo ntawm koj cov khoom ci, saib tsis pub dhau CHEMSINO. Raws li cov chaw tsim khoom tshwj xeeb, CHEMSINO muab ntau yam enzymes uas tau hais los saum toj no. Cov enzymes ci no yog tsim los txhawb cov neeg ua mov ci hauv kev txhim kho cov khoom ci zoo.

Cov ntsiab lus

Kev nkag siab txog cov haujlwm tshwj xeeb thiab cov txiaj ntsig ntawm cov enzymes no tso cai rau cov neeg ua mov ci los txiav cov qauv tsim rau cov khoom tshwj xeeb. Txawm hais tias lub hom phiaj los txhim kho lub khob noom cookie, txhawb ntim, lossis txhim kho tsw, kev siv cov enzymes yog qhov tseem ceeb rau kev tsim cov khoom ci zoo tshaj plaws.